Spuds, Part 3

     Not all mashed potatoes are created equal.  High starch potatoes, such as russets, have densely packed starch cells that swell and separate from one another when cooked, resulting in a dry, fluffy texture.  They also make creamy mashed potatoes and frenched fries with a flaky interior.

 

     On the other hand, low starch spuds, like the round red potato or white skinned ones, have moister, loosely packed starch cells that don't separate from each other.  So these kinds of potatoes retain their shape better, even when boiled.  They are the ones that work well in salads and stews.  New potatoes, sometimes referred to as creamers, are also low in starch because they are harvested young, before all their sugars have converted into starch.  And then there are the medium starch spuds, like the Yukon Golds and the Yellow Finns.  They are known as all purpose potatoes due to their medium starch content.  That makes them suitable for any cooking technique.

     So if you're not sure about the starch content of a potato, there is a quick way to check.  Cut the potato in half.  If it sticks to the knife or leaves a creamy white residue on the blade, it's high starch.  If it doesn't, it's no doubt a low starch spud.

     Tomorrow:  How to make spuds that aren't duds.